Slow cooker red pork curry
SERVES 4 PREP AND COOK TIME 4 HOURS 30 MINUTES (+ REFRIGERATION TIME)
1⅔ cups (400ml) coconut cream
1 cup (250ml) salt-reduced chicken stock ½ cup (140g) red curry paste 2 tablespoons fish sauce
3 fresh kaffir lime leaves, shredded finely 1.5kg rindless, boneless pork belly, chopped coarsely
2 large (1kg) kumara, chopped coarsely 500g snake beans, chopped coarsely 1 cup loosely packed fresh Thai basil leaves
2 fresh long red chillies, sliced thinly 1 fresh kaffir lime leaf, shredded finely, extra
1 Combine the coconut cream, chicken stock, curry paste, fish sauce and lime leaves in a 4.5-litre (18-cup) slow cooker; add the pork and kumara. Cook on High, covered, for 4 hours.
2 Skim the fat from the surface. Stir in the beans; cook on High, covered, for 30 minutes. Season to taste.
3 Serve sprinkled with the basil, chilli and shredded lime leaf, and with rice, if desired.
Suitable to freeze. Not suitable to microwave.